Easy Entertaining Rice Pudding Recipes

EASIEST RICE PUDDING

Steps:

• In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
• Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

CLASSIC MINUTE® RICE PUDDING

Steps:

• Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
• Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
• Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.

EASY RICE PUDDING

Steps:

• In a large saucepan, combine the first five ingredients. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat; stir in vanilla., Cool for 5 minutes, stirring twice. Spoon into individual serving dishes. Serve warm or chill until serving.

EASY ENTERTAINING RICE PUDDING

Steps:

• Bring water and rice to a boil; reduce heat to low, cover, and simmer 14 min.
• All water should be absorbed.
• (alternately, use 1 cup of leftover cooked rice).
• Heat oven to 325 degrees.
• Beat eggs in ungreased 1 1/2 quart casserole dish.
• Stir in sugar, raisins, milk, salt, and spice.
• Stir in rice.
• Bake uncovered 45 minutes; stirring occasionally.
• Remove from oven and stir well.
• It will still be pretty wet.
• Let set for 15 minutes to thicken.
• Serve warm or chilled.
• (I like it better chilled!).

EASY RICE PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 2 quart casserole dish with nonstick cooking spray.
• In the casserole dish, mix together rice, sugar and salt. Stir in milk and vanilla.
• Bake, uncovered, in preheated oven for 1 1/2 to 2 hours, stirring every 20 minutes. Let stand for 30 minutes. Sprinkle top with cinnamon.

QUICK-AND-EASY RICE PUDDING

Steps:

• Combine the rice and ice cream in a medium pot. Set over low heat and cook, stirring often, until thickened, about 20 minutes. Transfer to serving bowls and garnish with the cinnamon.

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

RICE PUDDING

Steps:

• Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.
• Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.